Pit Boss 820FB Owner's Manual page 36

C H
ORNISH ENS WITH
Makes 4 servings
4 Whole
Suggested Pit Boss Wood Pellet Flavour: Hickory, Mesquite or Competition Blend
Preheat barbecue then reduce to MEDIUM ( 275—350°F)
Rinse Cornish hens and pat dry with paper towels.
Prepare Mandarin Rice.
Mandarin Rice
¼ Cup
2 Tablespoons
1 Small
2 Tablespoons
1 11 Ounce Can
2 Tablespoons
2 Cups
Sauté almonds, celery and onion in butter in small skillet until almonds are lightly toasted. Combine almond mixture,
orange segments, orange juice concentrate and rice, tossing to a mix. Makes 3 Cups.
Stuff Cornish hens with mixture and tie legs with a string. Brush hens lightly with oil; sprinkle with paprika.
Place hens on cooking grid, If you want to catch the dripping to make gravy, place the hens in a foil pan and add
enough water or juice to cover the bottom about ¼ inch thick. Grill until the stuffing reaches 165°F, the juices run clear and
drumstick meat feels tender when pressed, about 45 to 60 minutes. Baste hens with orange marmalade during last 20
minutes of cooking time. Remove hens from cooking grate and arrange on serving platter.
W S T
HOLE MOKED URKEY
Feeds a small army — Leftovers are even better tasting the next day.
1 Whole
3 Tbsp
Suggested Pit Boss Wood Pellet Flavour: Hickory, Cherry or Competition Blend
Preheat barbecue on PREHEAT then reduce to MEDIUM (275°F—350°F)
Remove the neck and giblets. Rinse turkey thoroughly and pat dry with paper towels.
Rub outer surface of turkey with Louisiana Grills Mesquite or Hickory Bacon Rub.
In a small container mix together the soft butter, mesquite and paprika together to form a paste. Gently insert
your hand between the outer skin and the breast meat. Slowly rub paste inside the pocket.
Place turkey, breast side up, in center of cooking grid and grill until turkey is tender and golden brown; 11 to 13
minutes per pound or to an internal temperature of 180°F in the thickest part of the thigh and 170°F in the breast.
Remove turkey, cover with foil and let stand (rest) for 10 minutes before carving.
Variation: If you like to use the drippings to make a gravy with huge flavor, place a cookie cooling rack inside a
large aluminum foil roast pan. Add approximately a ¼" of water or broth and some seasoning into the bottom of the pan.
Place turkey on the cookie rack, close the lid and bake at 350°F till internal temperature is reached. You may need to add
more water or broth during the roasting period.
M R
ANDARIN ICE
Cornish Game Hens
Mandarin Rice (Below)
Cooking Oil
Paprika
Orange Marmalade
Slivered Almonds
Chopped Celery
Green Onion And Top (thinly sliced)
Butter
Mandarin orange Segments (well-drained)
Orange Juice (concentrate)
Cooked Rice
Turkey 20 – 25 pounds, thawed
Original Texan Mesquite Seasoning
Smoked Paprika
Soft Butter
Page 36